Zesty Raspberry Lemon Bars (Gluten-Free) Recipe
These Zesty Raspberry Lemon Bars are a delightful gluten-free treat combining a buttery crust with a tangy lemon filling and fresh raspberries. Perfectly sweetened and bursting with bright citrus flavor, they make an excellent dessert or snack for those avoiding gluten.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 to 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Crust
- 1 3/4 cup gluten-free 1:1 baking flour (Bob’s Red Mill recommended)
- 4 oz butter (melted) or vegan butter for dairy-free
- 3/4 cup powdered sugar
- Pinch of salt
For the Filling
- 4 eggs
- 3/4 cup + 1 tbsp gluten-free 1:1 baking flour (Bob’s Red Mill)
- 1/2 cup lemon juice
- 1 cup fresh raspberries (plus extra for topping if desired)
- Zest from 1 large lemon
- 1 1/2 cup granulated sugar or coconut sugar
- 1 tsp vanilla extract
- 1 1/2 tsp gluten-free baking powder
- 1 tbsp heavy cream or coconut milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides to make removal easier.
- Make the Crust: In a mixing bowl, combine gluten-free flour, powdered sugar, and a pinch of salt. Add melted butter and mix until a dough forms. Press this dough evenly into the bottom of the prepared pan. Bake for 20 minutes or until the crust is lightly golden. Remove from oven and let cool slightly.
- Prepare the Filling: In a separate bowl, whisk together eggs, granulated sugar, gluten-free flour, baking powder, lemon juice, lemon zest, heavy cream, and vanilla extract until smooth and well combined.
- Assemble and Bake: Spread the fresh raspberries evenly over the pre-baked crust. Pour the lemon filling over the raspberries, adding additional raspberries on top if desired. Return the pan to the oven and bake for 30-35 minutes, or until the filling is set and the edges are lightly golden brown.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out. Dust with powdered sugar and slice into bars or squares using a sharp knife.
Notes
- Use gluten-free 1:1 baking flour blend for the best texture and results.
- For a dairy-free option, substitute butter with vegan butter and heavy cream with coconut milk.
- Fresh raspberries are preferred; frozen may make the crust soggy.
- Allow bars to cool fully to ensure filling sets properly before slicing.
- For sweeter bars, adjust sugar quantity to taste.
Keywords: gluten-free lemon bars, raspberry lemon bars, gluten-free dessert, lemon dessert, gluten-free baking
